Roast Poularde with Olives and Lemons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 38.4 mg | (320 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 932 mg | (23 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 471 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 chicken (1400 g)
- salt
- freshly ground peppers
- 2 tsps sweet ground paprika
- 100 grams butter
- ½ tsp thyme
- 4 organic lemons
- 1 handful Sage
- 80 grams pitted green Olives
- 8 garlic cloves
- 400 milliliters dry white wine
Preparation steps
Rinse the poularde, pat dry; season inside and out with salt and pepper. Mix the butter with the thyme and salt and knead. Place your fingers under the breast skin and carefully (so as not to tear the skin) lift it up away from the flesh. Rub the thyme butter under the skin, spreading it evenly with your hands.
Preheat the oven to 160°C (approximately 325°F) convection. Rinse the lemons. Cut 2 lemons into large cubes, cut the remaining lemon into thin slices. Rinse the sage leaves and pluck from the branches. Fill the breast cavity of the poularde with the lemon cubes and half the sage.
Arrange the lemon slices in a roasting pan and put the poularde on top. Scatter the olives, garlic and remaining sage around the poularde and pour in the white wine. Roast 45 minutes. Raise the oven temperature to 200°C (approximately 390°F) and roast the poularde until the juices run clear when poked in between the thigh and drumstick, about 45 minutes.
